Jonathan Lundy, chef/owner of Jonathan at Gratz Park, will pair foods with scotch and bourbon on a live Webcast on Friday. Laphroaig Islay single malt scotch will join Maker’s Mark for the Distillery Live broadcast from Maker’s Mark distillery in Loretto.
Laphroaig distillery manager John ­Campbell, Maker’s Mark master distiller ­Kevin Smith and Malt Advocate magazine editor John Hansell will conduct the online tasting at 8 p.m. at www.distillerylive.us.com.
The show is an evolution of Laphroaig Live, the annual online interactive tasting launched in 2007. Laphroaig uses former Maker’s Mark barrels for its maturation process.

Cooking up gator
Lexington Seafood, 867 East High Street, is cooking up gator on Saturday. The cooks will prepare your order beginning at 10 a.m. Cost is $11.99 a pound. Call (859) 266-8888. 

Now that’s hot stuff
Mai Thai’s menu just got hotter. Chef/owner Nat Yuttayong said the restaurant now offers bhut jolokia, a chili pepper that in February 2007 was certified the world’s hottest by Guinness World Records.
It has a Scoville rating of 1,001,304. By comparison, the habanero chili and Scotch bonnet pepper are in the range of 100,000 to 350,000 on the Scoville scale. Mai Thai is at 130 West Tiverton Way. Call (859) 231-0366.
McConnell Springs celebration
Cruisin’ the Springs is a night of ­dancing to the music of Sassafras and a buffet ­dinner to celebrate the 233rd anniversary of the founding of McConnell Springs, the ­birthplace of Lexington.
The menu includes roast top round of beef, apricot-glazed grilled chicken, fresh vegetables, country corn pudding, rosemary roasted new potatoes, fruit salad, ­spinach salad with hot bacon dressing, bread ­pudding with bourbon sauce and assorted tarts.
Tickets to the party, 5:30 to 9:30 p.m. Friday, are $50. McConnell Springs is at 416 Rebmann Lane, off Old Frankfort Pike. Call (859) 225-4073.
An Oktoberfest menu
Marikka’s Restaurant is ­celebrating Oktoberfest through Oct. 10. Dinner ­specials include rouladen with green beans and spaetzle, and ­schweinehaxen with sauerkraut and mashed potatoes. The cost is $14.95.
Marikka’s serves pizza until 2 a.m. The house pizza is bratwurst and sauerkraut, $9.99, and a 12-inch works is $15. The ­restaurant is at 411 Southland Drive. Call (859) 275-1925.
Cooking on The Big Green Egg
Housewarmings, 2312 Palumbo Drive, is having its second annual Mega Grill-Off on Saturday. Hours are 10 a.m. to 3 p.m. Food will be grilled on The Big Green Egg. Call (859) 231-0005.
New at Olive Garden
The Olive Garden, 3385 Nicholasville Road, has added menu items. Included are pork Milanese, zeppoli and a children’s cheese ravioli dish. If you would like to learn traditional Italian cooking techniques, go to www.olivegardennewfavorites.com. Call (859) 272-8334.
Music and belly dancing
Petra Mediterranean Bar and Grill is having live music and belly dancers at 9 p.m. Saturday. Petra is at 116 Marketplace Drive. Call (859) 272-0044 or go to www.petrainlex.com.
Julep Cup open on Mondays
The Julep Cup, 111 ­Woodland Avenue, now is open Mondays. Hours are 11:30 a.m. to 2 p.m. for lunch, and 5 to 9 p.m. for dinner. “All other days, except Sunday, we are open until 10 and do not close in the afternoon,” chef Lindsay Brooks said. Call (859) 226-0300 or go to www.thejulepcup.com.
Pre-show dining on campus
The Singletary Center for the Arts at the University of Kentucky has partnered with the Hilary J. Boone Center to offer patrons a convenient place to have dinner before ­curtain time. The Boone Center is at the Rose Street and Columbia Avenue, a block from Singletary.
Those attending Bettye LaVette’s ­performance Saturday will receive a 10 ­percent discount with their concert ticket.
Call (859) 257-1133 to make reservations for the pre-show buffet, which features ribs and fried chicken. The cost is $25.
In-store special: Danville winemaker
Dominique Brousseau, winemaker at ­Chateau du Vieux Corbeau Winery in Danville, will discuss her wines and offer samples this weekend at Liquor Barn stores.
She will be at the Hamburg store from 5 to 7 p.m. Friday and at the Beaumont Centre store from 3 to 6 p.m. Saturday. Call the winery at (859) 236-1808.
Farmers market reports
Here’s what’s available at farmers markets.
■ The Bluegrass Farmers Market will have apples, watermelon, raspberries, winter and summer squash, sweet potatoes, green peppers, eggplant, tomatoes, green beans, herb seasoning, beer cheese, beef, jams and jellies, soaps, fodder shocks and pumpkins. The market is at 3450 Richmond Road in the Fast Signs and Pedal the Planet parking lot. Hours are 3 to 6:30 p.m. Tuesday and 9 a.m. to 2 p.m. Saturday. Go to www.localharvest.org/blog/29529.
■ Honest Farm Market in Midway will have tomatoes, organic kale and rainbow chard, organic beets, butternut squash and Candy onions, banana peppers, jalapeños, bell peppers, Indian corn swags, pumpkins, baby pumpkins and gourds, peach and ­nectarine jam, local honey, potatoes and Mutzu golden delicious apples.
The market is at Midway Christian Church, 123 Bruen Street, from 10 a.m. to 3 p.m. Saturday. Call (859) 533-6976.

Elk Creek Vineyards will open The Kentucky Proud Market in the Shops at Lexington Center later this month. The new showroom, formerly occupied by Orvis, will feature the entire selection of Elk Creek wines, along with Jean Farris and other Kentucky wines, and a large variety of Kentucky Proud products, including meats, cheeses, sauces, spices and crafts. Call (502) 484-0005 or (859) 233-4567 or go to www.elkcreekvineyards.com or www.lexingtoncenter.com.
Tea for two: a kid and you
Ashland, the Henry Clay Estate, will have a children’s valentine tea and a fashion-themed tour of the historic home on Valentine’s Day.
Hours are 10:30 a.m. for children ages 7 to 12, and 1:30 p.m. for ages 4 to 6 years. Cost is $15, and a child must be accompanied by an adult. Reservations are required.
Ashland is at 120 Sycamore Road. Call Becci Ray at (859) 266-8581, Ext. 12, or e-mail bray@henryclay.org.

A way to help Old Friends
The first Old Friends Along the Kentucky Bourbon Trail dinner and bourbon tasting will be at 6 p.m. Feb. 28 at the Seelbach Hilton, 500 South Fourth Street, Louisville.
The event will benefit Old Friends Equine in Georgetown, a home for at-risk Thoroughbreds whose racing and breeding careers are over. Among the champions living at the farm are Ogygian, Sunshine Forever and The Wicked North.
Eight of Kentucky’s master distillers will offer bourbon samples: iHarlen Wheatley of Buffalo Trace, Jim Rutledge of Four Roses, Parker and Craig Beam of Heaven Hill, Fred Noe of Jim Beam, Kevin Smith of Maker’s Mark, Jimmy Russell of Wild Turkey and Chris Morris of Woodford Reserve.
The dinner, prepared by chef de cuisine Nicole Walker. will feature a bourbon- inspired menu featuring sweet potato bisque, kurobota pork shank with polenta, heirloom winter vegetables with bourbon reduction, bourbon-roasted apples, and chocolate bread pudding. Tickets are $100. Call (502) 807-3463 or go to www.seelbachhilton.com.
Old Friends Equine is open daily to tourists by appointment. Call (502) 863-1775 or go to www.oldfriendsequine.org.
Classes are in session
Do you have the winter blues? Get out of the house and take a class at Good Foods Cafe & Market. Here’s the lineup.
Saturday bite fever, 11 a.m. to 2 p.m. Saturday. Sample fresh produce and savory soups, and pick up easy recipes.
Intuitive soup making, 7 to 9 p.m. Feb. 12 and 26. Learn basic techniques and shortcuts for creating soups without a recipe. Roger Pearson is the instructor. The cost is $25.
Better eating for life: Got calcium? 2 to 3:30 p.m. Feb. 14. Beth Loiselle will explain how to plan menus with calcium-rich foods. $12.
Better eating for life: Invincible veggies, 2 to 3:30 p.m. Feb. 28. Loiselle’s class will show how to incorporate more vegetables into meals. $12.
Good Foods is at 455 Southland Drive. Call (859)-278-1813 or go to www.goodfoods.coop.
Your creation could be worth a million
Winter is a great time for creating recipes to enter in the 44th Pillsbury Bake-Off contest.
New brands have been added to this year’s contest, the cooking is quicker, and the grand prize is $1 million. Consumers also will have a chance to help determine 10 of the 100 final recipes.
Finals will take place April 11 to 13, 2010, at the Waldorf-Astoria Orlando and Hilton Orlando Bonnet Creek hotel in Florida. In 1949, the first bake-off was at the Waldorf-Astoria in New York City.
New brands that are eligible are Hershey’s cocoa, baking chips or bits, and baking chocolates; Eagle Brand sweetened condensed milk; Pillsbury Crescent Recipe Creations; and Pillsbury refrigerated thin pizza crust.
Four categories define the kinds of recipes consumers may submit: breakfast and brunch; entertaining appetizers, dinner made easy, and sweet treats. Cooks may enter online at www.bakeoff.com through April 20.

Here’s how to make Kentucky champagne.

In a champagne flute, add one part of Maker’s Mark Bourbon, then add 3 parts chilled sparkling apple cider. Garnish with a maraschino cherry.

A few weeks ago, Herald-Leader designer Brian Simms introduced the newsroom to chocolate-covered bacon. He was inspired by a Food Network show and made a batch to share with his co-workers.
It appears chocolate-dipped bacon is a tremendous hit around the country and now the latest bacon craze is to make bourbon taste like bacon.
A post on Fine Cooking’s web site, www.finecooking.com, editor Allison Ehri Kreitler posted a blog about infusing Maker’s Mark with the flavor of smoky bacon.
Here’s how Kreitler developed her bacon infusion: “After a few tries I found that 1 3/4 cups Maker’s Mark and the fat from 12 ounces Niman Ranch bacon (about 1/2 cup) gave me the smoky, meaty flavor I was looking for.” Slowly cook the bacon so you don’t burn the fat. Eat all the bacon and let the fat cool just a little (so it doesn’t boil the booze out of the bourbon). Pour the fat into the room-temperature bourbon and let sit, stirring occasionally at first, until the fat solidifies, then refrigerate for two days. Remove the fat layer and strain the bourbon. “Keep refrigerated; I found that the bourbon changes flavor as it sits, so you’ll want to use it fairly quickly.”
Here’s how Brian made chocolate-covered bacon.

1 pound thickly sliced slab bacon
1/2 pound milk chocolate

Preheat oven to 375 degrees. Place bacon on a cookie sheet and bake until crisp, about 25 minutes. Melt chocolate in double boiler over low heat. Dip crisp bacon in chocolate and place back on sheet tray. Refrigerate for 30 minutes or until ready to serve.

Lexington Philharmonic fans across the Bluegrass will be drinking to George Zack with a limited-edition Maker’s Mark bottle.
Zack, who is retiring after 37 years as music director and conductor of the Philharmonic, will be featured on the labels of bottles that will be available for dipping at a party at 6 p.m. Oct. 19 at Sal’s Chophouse in The Lansdowne Shoppes.
Tickets are $250 a couple or $175 a person. Call (859) 233-4226 or go to www.lexphil.org.

What’s new

New chef service makes it personal
Ashley Vannoy and her mother, Shelia Schad, have opened Nova Gourmets, Personal Chef & Events. Vannoy, a graduate of ­Sullivan ­University’s culinary program, focuses on preparing healthful gourmet meals for families or small dinner ­parties.
“Nova Gourmets can ­create a romantic meal for two, prepare a holiday meal to be heated later, give a cooking class to a small group, prepare an ­anniversary dinner, any occasion buffets or prepare a five-course gourmet meal for a small event,” Vannoy said. “Everything is based on the clients needs with the ­addition of our personal touch.”
Call (859) 523-0599 or (859) 492-8261.

Calendar

It’s a matter of pride for Women in Agriculture

Kentucky’s taste for ­homegrown foods is ­spiraling upward, and with good ­reason: Farmers and food manufacturers are producing great products.
Consumers may sample many of them at the ­Kentucky Women in ­Agriculture Conference from Oct. 29 to 31 at the Crowne Plaza Hotel Lexington — The Campbell House.
On Oct. 30, Kentucky first lady Jane Beshear will be the keynote speaker at 9 a.m., and The Taste of Kentucky Proud reception will be at 6 p.m.
The Taste of Kentucky Proud dinner will be at 5 p.m. Oct. 29 at Holly Hill
Inn in Midway. Go to www.kywomeninag.com.

Food & wine

A winery welcome
The 2008 harvest is under way at StoneBrook Winery, 6570 Vineyard Lane in Camp Springs in Northern ­Kentucky, and the winery is open for tours. A special Stone House tour will be noon to 5 p.m. Oct. 19.
StoneBrook recently received the Silver Spoon Award for best local ­winery from Cincy Magazine. At the Indy International Wine Competition 2008, its Honey Meade won a silver medal, and the vidal blanc, pomegranate and blackberry wines won bronze medals. Call (859) 635-0111 or go to www.stonebrookwinery.com.

Recipes & contests

Send us recipes
It’s October and we’re getting closer to the holidays and the giving of homemade goodies. This year we’re looking for awesome oatmeal cookie recipes to share with our readers. Send your best recipes by e-mail to swthompson@herald-leader.com or by mail to Sharon Thompson, Lexington Herald-Leader, 100 Midland Avenue, Lexington, Ky. 40508. Or write your recipe in the comment box below.

Cookbook wants you
Mary Engelbreit ­Studios and Andrews McMeel ­Publishing are asking home and professional cooks to submit original recipes for a new series of cookbooks. The books will feature the names of the recipe creators and short personal stories about the recipes.
Submit recipes for one-pot meals and family ­favorites at www.maryengelbreit.com. The deadline is Wednesday.
One-pot meals could include anything served and/or prepared in one dish, such as soups, stews, casseroles, roasts, stir-fries or entrée salads. Family favorites are tried-and-true recipes for any course that family and friends have asked for over and over again.

Superfoods

Superfood meals
The October issue of Fitness Magazine lists the top “superfoods” and tips on how to incorporate them into your diet. Phil Andriano of Chefs Diet offers ways to make delicious meals with these top foods: lemons, broccoli, salmon, garlic, dark chocolate, walnuts, spinach, potatoes, avocado and beans.